In medium saucepan, heat water and margarine to boiling. Lightly spoon flour into measuring cup; level off. Add flour, Parmesan cheese, 1 tablespoon chili powder and baking powder. Stir vigorously over low heat until mixture forms a ball; remove from heat. Beat in eggs, one at a time; continue beating until smooth. Spread evenly in prepared pan. Bake at 425 degrees F for 25 to 30 minutes or until center is firm and edge is golden brown. (A well will form in the center and the edge will puff up.) Make shallow slit on top surface of bottom crust to allow steam to escape. Cool 5 minutes. If desired, remove from pan and place on serving plate.

FOR SINGLE SERVING BOWLS, six 10-ounce custard cups can be substituted for pie pan. Decrease bake time to 20 to 25 minutes. After baking, crack top of crusts in bowls to enlarge opening and allow steam to escape. Cool 5 minutes; remove from custard cups.

Bowls can be made up to 4 hours ahead. Let stand uncovered at room temperature.

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